There’s one interesting thing about Singaporeans — many of us can’t get enough of mala hotpot and lok lok. In the spirit of “in with the old, out with the new”, a popular all-you-can-eat lok lok buffet restaurant has rebranded, becoming Chef China 华厨 Hua Chu, an all-new Sichuan concept along the bustling Beach Road.
An IG-worthy galaxy interior
Remember the galaxy craze from a few years back? Chef China 华厨 Hua Chu has singlehandedly brought it back, with an interior decked out in blue, white, grey, and silver. Take a journey through the cosmos as you get lost in the large feature walls depicting scenes from outer space. You might even get a photo opportunity with an “astronaut”.
Sizzlin’ Sichuan cuisine
The menu highlights authentic Sichuan cuisine not commonly found in Singapore. There are a couple of standouts, from Chongqing Spicy Chicken (S$16.80) and Gongbao Prawn Balls (S$28.80) to the slightly more unconventional Griddle Duck Feet (S$24.80) and Stir-fry Spicy Bullfrog With Clam (S$28.80). Acquired taste or not, it’s up to you to decide.
I’d load up on the Dongbei-style Skewers if I were you. Imagine unwinding on a Friday evening with juicy Mutton Kebab skewers (S$1.20 each), an ice cold Tsingtao Beer (S$6.90), and your favourite makan kakis. Sounds absolutely perfect to me. The restaurant opens till 3am daily, so in other words, there’s a new supper spot in town.
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